Pasta with Anchovies and Walnuts

• 1/2 cup walnuts, roughly chopped
• Salt to taste
• 2 tablespoons extra virgin olive oil
• 1 tablespoon minced garlic
• 1/4 pound anchovy fillets, chopped, with their oil
• 1 pound linguine
• Minced fresh parsley leaves for garnish

1. Preheat the oven to 350F.
2. Place the walnuts on an ungreased baking sheet and toast in the oven until fragrant, shaking occasionally, 10 to 15 minutes.
3. Set aside.
4. Bring a large pot of water to a boil and add salt.
5. Meanwhile, heat the oil in a large skillet over medium heat, add the garlic, and cook, stirring, until the garlic is lightly colored, about 5 minutes.
6. Add the anchovies, along with their oil, and cook for 1 minute, then turn off the heat.
7. Cook the pasta in the boiling water until it is tender but not mushy; drain, reserving about 1/2 cup of the water.
8. Dilute the anchovy sauce with 1/4 to 1/2 cup of the pasta-cooking water.
9. Toss the pasta, sauce, and walnuts together, garnish with the parsley, and serve.
10. No anchovies: In step 2, put 1/4 cup extra virgin olive oil in a skillet over medium heat.
11. Add the garlic and 1/2 cup bread crumbs, preferably fresh (page 580).
12. Cook, stirring occasionally, until the mixture is golden brown and fragrant, then stir in the walnuts.
13. Meanwhile, cook and drain the pasta, reserving some of the cooking water.
14. Toss the pasta with the walnut mixture, along with as much of the cooking liquid as is necessary to moisten the dish (it should not be wet).
15. Garnish and serve.

walnuts, salt, extra virgin olive oil, garlic, anchovy, linguine, parsley

Taken from www.epicurious.com/recipes/food/views/pasta-with-anchovies-and-walnuts-385922 (may not work)